Karen's Kitchen

INGREDIENTS:

1 can (20 ounces) unsweetened
pineapple chunks
2 large green peppers, cut into
1-inch pieces
1 large onion, quartered, optional
12 to 16 medium fresh mushrooms
16 to 18 cherry tomatoes
1/2 cup soy sauce
1/4 cup olive oil
1 tablespoon brown sugar
2 teaspoon garlic powder
1 teaspoon dry mustard
1/4 teaspoon pepper
Cooked rice, optional

Drain pineapple, reserving 1/2 cup juice. Place pineapple chunks and vegetables in a large bowl: set aside. In a saucepan, combine reserved pineapple juice with soy sauce, olive oil, brown sugar and seasonings; bring to a boil. Reduce heat and simmer, uncovered, for 5 minutes. Pour over vegetable mixture; cover and refrigerate for at least1 hour, stirring occasionally. Remove pineapple and reserve marinade. Alternate pineapple, green pepper, onion if desired, mushrooms and tomatoes on skewers. Grill kabobs for 20 minutes or until soft, turning and basting with marinade frequently. Serve over rice if desired.
Yield: 8 servings